Lemon Risotto with slow-roasted tomatoes and homemade basil pesto is a celebration of flavour and attention. Creamy, citrusy rice forms the base, while vibrant tomatoes and bold basil pesto turn it into something truly special. It’s one of those dishes that feels like it came from a restaurant kitchen, yet it relies on simple methods and honest ingredients. With no shortcuts and just a bit of care, you’ll end up with a vegetarian main that feels both indulgent and nourishing. The slow-roasting, stirring and blending are all part of the experience. It’s not complicated, but it does ask for your presence. And when something tastes this good, it’s worth every minute.
Table of Contents
- Ingredient Breakdown
- Choosing the Right Rice
- The Risotto Technique
- Building Layers with Slow-Roasted Tomatoes
- Homemade Basil Pesto
- Making it Your Own: Adaptations and Variations
- More Risotto Recipes
Ingredient Breakdown
- Baby plum or cherry tomatoes: naturally sweet and ideal for roasting
- Extra-virgin olive oil: adds body, richness and aromatic depth throughout the dish
- Balsamic vinegar: sharp yet sweet, perfect for intensifying tomatoes
- Dried Italian herbs: a blend that enhances the Mediterranean feel
- Sugar: brings balance to the acidity of tomatoes
- Pine nuts: toasty and creamy, they give the pesto structure
- Grana Padano or Parmigiano Reggiano: savoury, nutty cheeses that melt beautifully
- Garlic: used raw in the pesto and gently cooked in the risotto for two types of flavour
- Lemon zest and juice: the hero elements, bringing freshness and brightness
- Fresh basil: bold, peppery, and essential for a vibrant pesto
- Vegetable stock: provides warmth and foundation to the risotto
- Onion: adds sweetness and depth when slowly softened
- Carnaroli or Arborio rice: high-starch grains that yield that classic creamy texture
- Dry white wine: introduces acidity and roundness
- Unsalted butter: gives a final luxurious finish to the dish
Choosing the Right Rice
Not all rice can create the creamy texture needed for Lemon Risotto. Arborio and Carnaroli are the preferred varieties, and there’s a good reason for that. They both have short grains and a high starch content, which gives risotto its trademark silkiness. Arborio is more widely available and slightly quicker to cook, but Carnaroli tends to hold its shape better and resists overcooking. Either works well in this recipe.
The important thing is to avoid rinsing the rice beforehand. You want to retain the starch, not wash it away. Toasting the grains in olive oil at the start helps them stay distinct as they absorb the stock. This step adds a slightly nutty undertone and prevents the rice from going gluey. As you stir and ladle in the warm stock, that outer starch gradually releases, thickening the dish naturally. It’s a beautiful process when done patiently, and the result is worth every minute spent at the stove.
The Risotto Technique
With Lemon Risotto, timing and technique matter more than anything. Unlike other rice dishes, risotto demands constant attention, and for good reason. Stirring gradually releases the starch in the rice, which transforms the liquid into a natural creaminess. No shortcuts, no additives. The lemon zest goes in early to infuse the base with perfume, while the juice adds bite at just the right moment.
You don’t want to rush the stock either. Ladle by ladle, the rice absorbs flavour and softens while still holding its bite. Skip the stirring or dump in all the liquid and you’ll miss what makes risotto feel so indulgent. Think of it more as a gentle rhythm: stir, ladle, absorb, repeat. It’s as much about process as it is about outcome, and with every turn of the spoon, you’re building both texture and flavour. This isn’t background cooking. It’s focused, rewarding work.
Building Layers with Slow-Roasted Tomatoes
The slow-roasted tomatoes bring depth to the bright notes in Lemon Risotto. Their sweetness intensifies in the oven, while a touch of balsamic vinegar and sugar creates a natural glaze. The result? Soft, slightly sticky jewels that burst with umami. They contrast beautifully with the citrus in the risotto and add a colour pop that turns each bowl into a visual feast.
What makes these tomatoes more than just a topping is their balance. They bring acidity, sweetness and warmth, all of which lift the creaminess of the risotto. They also introduce a textural change. Silky rice meets juicy roast tomatoes and that variation makes each bite more interesting. You can absolutely enjoy the risotto on its own, but these tomatoes make it feel finished. If you have time, make a larger batch and use them throughout the week. Their versatility is just another reason to keep this component in your repertoire.
Homemade Basil Pesto
You could use shop-bought pesto, but homemade takes this Lemon Risotto from good to exceptional. The difference lies in texture and freshness. Toasted pine nuts add warmth, lemon zest brightens the basil, and a drizzle of high-quality olive oil ties everything together. You’re not just blending ingredients; you’re capturing the essence of summer in a spoonful. The garlic stays raw in pesto, offering a punch that contrasts with the mellow sweetness of the roasted tomatoes. The cheese helps it emulsify and adds depth, while the lemon juice sharpens the flavour.
When spooned onto the risotto just before serving, the pesto softens from the heat and spreads gently through the rice. The result is a dish that evolves as you eat it. Each bite slightly different, each one satisfying. It also stores well, so feel free to double the batch. You’ll find endless uses for it long after the risotto is gone.
Making it Your Own: Adaptations and Variations
Lemon Risotto with slow-roasted tomatoes and homemade basil pesto is easy to customise. Once you understand the base method, you can swap out components to suit the season or what you have on hand. Instead of basil pesto, try a parsley or rocket version in cooler months. Roasted red peppers or sautéed mushrooms can take the place of tomatoes when they’re not at their best. You might even fold in wilted greens or peas for extra texture.
If you’re cooking for vegans, substitute the butter and cheese with plant-based versions and make sure your stock is completely dairy-free. You can also adjust the acidity to suit your taste. Add a little more lemon juice or vinegar in the pesto if you enjoy a stronger tang. The recipe gives you a strong foundation, but the variations are endless once you get comfortable.
More Risotto Recipes
If you’ve enjoyed this Lemon Risotto recipe and are on the look for more to try your hand at, look no further!
- King Prawn Risotto: Packed with umami from homemade prawn stock, this risotto is simple yet deliciously rich and creamy.
- Saffron Risotto: This is my version of the great Milanese classic – it’s rich, creamy and absolutely delicious.
- Chorizo & Prawn Risotto: A classic risotto recipe, featuring everyone’s favourite – chorizo!
- Roasted Butternut Squash and Sage Risotto: A simple yet satisfying vegetarian main that gives a basic risotto a warm, autumnal twist
See how I make all these recipes and more over on my Instagram!
Lemon Risotto
With Slow-Roasted Tomatoes and Homemade Basil Pesto
A simple yet satisfying vegetarian main. The lemony risotto is delicious on its own, but the tomatoes and pesto take it to the next level!
I’ve said it before and I’ll say it again: the keys to a delicious risotto are gradual absorption and constant stirring. It’s what releases the creamy starches from the rice. So yes, this dish needs your undivided attention, but only for 25 to 30 mins. Once you try it, you’ll be glad you gave it the TLC it requires!
- Prep Time: 15 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 1x
- Category: Rice and Risotto, Vegetarian
Ingredients
For the slow roasted tomatoes:
- 600 g baby plum or cherry tomatoes
- 2 tbsps extra-virgin olive oil
- 1 tbsp balsamic vinegar
- 1 tsp dried Italian herbs
- 1 tsp sugar
For the basil pesto:
- 50 g pine nuts
- 40 g grana padano or parmigiano reggiano, grated
- 1 large garlic clove, finely chopped
- 1 small lemon, zest
- ½ small lemon, juice
- 120 ml extra-virgin olive oil
- 100 g fresh basil leaves
For the risotto:
- 1.5 litre good-quality vegetable stock
- extra-virgin olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 lemon, zest
- 500 g carnaroli or arborio rice
- 100 ml dry white wine
- 1 lemon, juice
- 100 g grana padano or parmigiano reggiano, grated
- 60 g unsalted butter
Instructions
For the slow roasted tomatoes (optional):
- Heat your oven to 180℃ / fan 160℃. Slice the tomatoes lengthwise and place them in a bowl. Add the remaining ingredients, season well with sea salt and freshly-ground black pepper and toss to combine.
- Line a large baking tray with greaseproof paper. Transfer the tomatoes to the baking tray and arrange them in a single layer. Bake for 1 hour.
For the basil pesto (again, optional):
- Place the pine nuts in a small roasting tin and bake at 180℃ until golden brown, tossing once halfway through, 5 to 7 minutes. Let cool. If you don’t want to do this, you can buy pre-toasted pine nuts.
- Transfer the toasted pine nuts to a food processor and add the grana padano and garlic. Blitz until finely ground, then add the lemon zest, lemon juice, extra-virgin olive oil and basil. Blitz until smooth-ish, or to your desired consistency, then season with sea salt and freshly-ground black pepper, to taste. Set aside.
For the risotto:
- Bring the stock to a simmer in a medium saucepan over high heat. Reduce the heat to low and cover; you want to keep the stock warm over very low heat.
- Heat a generous glug of extra-virgin olive oil in a large saucepan over medium-low heat. Add the onion and season with a generous pinch of sea salt. Cook, stirring occasionally, until translucent and softened, around 7 to 10 minutes. You want the onion to cook gently without it taking on any colour.
- Add the garlic and lemon zest and cook for 1 minute, stirring constantly so they don’t burn.
- Turn the heat up to medium. Add the risotto rice and stir well to coat in the oniony/garlicky oil. Cook, stirring constantly, until the rice begins to look slightly translucent, 2 to 3 minutes. Add the white wine and lemon juice and cook, stirring frequently, until the pan is almost dry, 1 to 2 mins.
- Add one ladleful of stock and cook, stirring almost constantly, until the stock is fully absorbed. Add another ladleful of stock and cook, stirring almost constantly, until the stock is fully absorbed. Repeat this process until the rice is cooked; it should be tender but with a slight bite. The whole process should take around 25 to 30 mins. If you run out of stock before the rice is cooked, add one ladleful of hot water at a time and cook, stirring frequently until absorbed, until the rice is cooked to your liking.
- Remove the saucepan from the heat. Add the grana padano and butter and stir well to combine. Cover the saucepan and allow the risotto to sit for 3 minutes before serving. You might be tempted to skip this step but don’t – this is when the risotto becomes deliciously creamy. Taste and adjust seasoning.
- Divided the risotto between bowls, top with pesto and slow-roasted tomatoes and serve – enjoy!
Notes
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